DAN SIMMONS Sportsman's Quest MORE COLUMNS SPECIAL TO THE PVT Roy Keefer continues his recollections of hunts he has experienced. Advertisement

If you've been following this column, you'll know I've hunted and fished for most North American game, and some from other parts of the world.

I particularly like to hunt for sheep, bear, moose, African plains game and upland birds ; fish for rainbows in fresh water, and tuna, salmon or bottom fish in the ocean.

But, a game species that has eluded any skill, or any prowess I may possess, is our common mule deer.

It's not that I haven't tried, and my respect for this critter is substantial; especially since he has eluded me so often.

He has great senses of hearing, sight and smell, so as an opponent he is certainly worthy. I've read volumes of articles and books on the many deer hunting techniques, and have friends who have walls covered with antlers that look like Christmas trees (and freezers full of meat).

Alas, as much as I would like to be "the expert," I guess I just don't get it.

That is why I've invited Roy Keefer to share some of his thoughts, techniques and stories with us. By the way, he does it only with a bow. This is another skill which I have dabbled in, but just couldn't get comfortable with that stick and string stuff.

You've been introduced to Roy and his exploits in previous columns of Sportsman's Quest, and I know from your letters and e-mails that you've enjoyed his stories as much as I have. Roy is going to be my deer hunting pal and mentor as we head down this trail; I hope he's yours too.

Columbia Blacktails

By Roy K. Keefer

There are 28 big game species in North America; I've been fortunate to harvest 14 of them.

Some I will never take, such as the grand slam of sheep or a polar bear. I just don't have the money or opportunity to do it. When possible I do like to try for those that are more realistic, such as the Columbia blacktail deer.

These little cousins of our mule deer live along the Pacific Coast in the forested mountains of Oregon, Washington and California.

I booked a hunt with one of the top guides in California this past July. The area is in northern California not too far from Oregon. Shelby, my wife, was filming the hunt, and lucky me, I was the hunter.

If you've done any hunting, you know how fickle the weather can be and how it can play havoc with your hunt. The day we arrived in camp the temperature was near 100 degrees.

The next day a cold front moved in and it was 40 in the morning warming to 70 in the daytime, with winds gusting to over 40 mph.

We spent six days sitting in treestands to no avail. The deer weren't moving and we didn't see many during our hunt. The drive home empty handed was longer than the drive to the hunt.

Not to be deterred, I arranged to return in August. I would be hunting a different ranch with the same outfitter and, hopefully, would have better luck.

Driving to the new camp I couldn't believe that I was in California.

The roads were curvy, narrow and poorly maintained. It took 1- 1/2 hours to drive 32 miles.

I learned that many of the homes in the area didn't have electricity, or running water. But the scenery was beautiful, with tree covered mountains and fields of golden grass.

The routine for this hunt would be the same as the last; I would sit in a treestand from daylight to late morning, returning later in the day for the evening hunt.

I would be hunting near game trails the blacktail frequented.

The first day was better than my previous experience; I saw a lot of deer but no shooters. But as we like to say, "It only takes five seconds to turn your luck around."

After the second morning's sit, we made plans to hang a different treestand for the evening. We had two options: (1) to hang the stand and then eat lunch, or (2) eat lunch and then hang the stand.

The guide said, "The choice is yours." I chose option number two. It wasn't because I was hungry; actually I didn't want to go into an area twice making noise.

I figured it was better to go into the area, hang the stand and then hunt it. That way we would leave less scent and not disturb the area twice.

On the drive back to camp we saw a nice buck lying under an oak tree in a brushy area.

It was obvious he was getting out of the sun (it was around 80 degrees) and taking a little siesta.

The vegetation was thick enough to make a stalk possible.

Quickly, I got out of the truck and made a short stalk toward him, stopping at 25 yards. Trying to steady my nerves, I drew my bow and put a pin on his chest.

At the shot, the buck leaped and all four legs left the ground as he ran off a short distance and stopped. Not having time to use my rangefinder, I guessed the distance at 40 yards.

My second arrow went through his shoulder and he was mine. We found that my first arrow had also been on target, passing through the buck's mid - body. I was glad I had chosen option number two.

The buck was a 5-year-old with a 5x4 rack. We measured the rack at 115 inches green score, which puts him in the record book.

Blacktails don't get too big in body weight. Mine weighed 122 pounds field dressed.

That made the 15th North America's big game animal I have taken.

What's new

During those cold fall hunts, be it for deer, ducks or other game your hands can get pretty cold.

The best product I've found to combat this is "Grabber" hand warmers. These conveniently packaged disposable products quickly reach a temperature of 100 degrees and can keep you warm for hours.

They also come as toe warmers and in a larger size convenient for the sleeping bag or treestand seat.

Look for them at your favorite outdoor store, or for more information, go to www.warmers.com.

Recipe of week

Deer Tenderloin Dijonnaise

Ingredients: 2 pounds deer tenderloin; 2 tsp butter; 2 tsp olive oil; 1 cup of whipping cream; 2 tbsp Dijon mustard, hot; 1 sour pickle chopped into small cubes; 1 tbsp shallots chopped up;  1/4 cup of white wine; salt and pepper added to your taste.

Directions: Slice the deer tenderloin into 15 medallions, spice to taste and roll in flour. Using a large frying pan, sauté in oil and butter until done. Place medallions on a plate and keep warm.

In the same pan, sauté shallots, then add wine, cream, pickles and mustard. Let it simmer for about two minutes. Add salt and pepper and pour sauce over the medallions.

You can serve it over your favorite noodles or rice.